Spinach and Bacon Quiche Lorraine: A Paula Deen-Worthy Brunch Classic
Some mornings just beg for a little extra comfort. Whether it’s snow falling softly outside or just one of those “we made it to Saturday” mornings, there’s something about pulling a golden quiche from the oven that instantly feels like self-care. This spinach and bacon quiche Lorraine, rivals Paula Deens recipe and is the kind of dish that makes you pause mid-bite and say, “Oh, this is the good stuff.”
My Version of a Paula Deen Spinach and Bacon Quiche Recipe
Now, I know we all love a good Paula Deen quiche recipe—rich, savory, and undeniably Southern. But this one? This is my twist. It’s got all the buttery decadence you expect, with smoky bacon, sautéed spinach, creamy eggs, and shredded smoked Gouda cheese (because we deserve a little drama in our dairy).
What really sets it off, though, is the flaky pie crust. I use a pre-made crust most days because, like most moms, I need wins without the fuss. But if you’ve got time to make one from scratch, go ahead and flex. Either way, the filling is where the magic happens.
(This post contains affiliate links) I mix everything in a stainless steel mixing bowl with a rubber-bottom base to keep things from sliding all over the counter. I also love using my hand mixer to whisk the eggs and cream together—makes it silky-smooth without breaking a sweat.
Why This Spinach and Bacon Quiche Deserves a Spot in Your Rotation
Here’s what makes this a staple in our house:
- Flavor: The combination of smoky bacon, earthy spinach, and creamy cheese? It’s brunch royalty.
- Texture: Crispy crust, velvety filling, and melty Gouda in every bite.
- Ease: It looks fancy but uses ingredients you probably already have.
- Versatility: Serve it hot, warm, or cold—it’s always good.
It’s the kind of dish that feels like it came straight from a Paula Deen brunch menu, but with that little twist of Gouda flair that keeps it feeling modern and bold.
Ingredient Spotlight & Substitutions
You’ll find the full recipe in the recipe card, but here’s what you’re working with—and how you can flex it:
- Eggs – The star of the show. If you’re egg-free, try a vegan egg replacer like Just Egg. It won’t be the same, but it gets you close!
- Spinach – I use fresh baby spinach and sauté it just until wilted. Frozen works too—just thaw and squeeze out all the water first.
- Bacon – Thick-cut, pan-fried bacon gives the best texture. Turkey bacon is a leaner swap, and you can even go meatless with smoky tempeh or veggie bacon.
- Gouda – Smoked Gouda adds depth, but Swiss, cheddar, or even pepper jack work beautifully.
- Cream – I use half-and-half instead of whole milk, because my little one has a sensitive tummy and we usually keep 2% in the fridge. Whole milk works great if that’s your go-to!
How to Prep This Quiche Ahead of Time
This spinach and bacon quiche Lorraine is a make-ahead dream:
- Night Before: Prep the crust and sauté the fillings. Whisk together the egg mixture and store everything separately in the fridge.
- Day Of: Assemble, bake, and serve fresh.
- Freezer Friendly: Freeze fully baked and cooled slices wrapped in foil. Reheat in the oven at 350°F for 10–15 minutes.
Serving Suggestions: Build Your Brunch Board
This dish brings people together, whether it’s for Sunday brunch, a baby shower, or “just because.” Here’s what I like to serve it with:
- Crispy roasted potatoes or hash browns
- A citrusy arugula salad (maybe with mandarin orange slices)
- Sparkling lemonade or mimosas
Want more breakfast inspiration? Pair this with my sour cream pancakes or round things out with a tray of chocolate chip cookies for dessert.
Storing & Reheating Like a Pro
Leftovers? Not likely—but if you manage to hide a slice or two from your family, here’s how to store them:
- Store covered in the fridge for up to 3 days.
- Freeze individual slices for up to 2 months.
- Reheat in the oven at 350°F to restore that fresh-baked crispness.
A Final Slice of Truth
This spinach and bacon quiche is my go-to when I want something that feels like a big hug in a pie shell. Whether you’re channeling a Paula Deen quiche recipe vibe or just craving something rich, savory, and soul-soothing—this is it. It’s a one-dish wonder that’s both elegant and easy, and that’s why it keeps showing up on our table.
So make it. Share it. Serve it with coffee, serve it with champagne—whatever your mood calls for. And when your family asks for seconds (or thirds), just know you’ve found your new signature brunch move.
If you enjoyed this, don’t forget to inspire the cook and help keep more cozy recipes coming.
With love and flaky crusts,
Camille
Smoked Gouda and Spinach Quiche Lorraine
6
servings30
minutes40
minutes1
hour10
minutesKeep the screen of your device on
Ingredients
1 Marie Callender’s frozen pie crust (thawed as per package instructions)
6 slices thick-cut bacon (diced and cooked until crispy).
1 medium onion (finely chopped and caramelized).
1 cup fresh spinach (roughly chopped or wilted).
½ cup smoked Gouda cheese (shredded).
½ cup Gruyère cheese (shredded).
4 large eggs.
1 ½ cups heavy cream (or half-and-half for a lighter option).
½ tsp salt.
¼ tsp black pepper.
A pinch of freshly grated nutmeg (optional, for warmth).
Fresh parsley or chives (for garnish).
Directions
- Preheat oven to 375°F (190°C).
- Remove the pie crust from the freezer and let it thaw for 10–15 minutes.
- Prick the bottom and sides of the crust with a fork.
- Line the crust with parchment paper and fill with pie weights (or dried beans).
- Blind-bake the crust for 10 minutes. Remove the weights and parchment, then bake for an additional 5 minutes until lightly golden.
- Set the crust aside to cool.
- Heat a skillet over medium heat and cook the diced bacon until crispy. Remove and drain on paper towels.
- In the same skillet, sauté the onions in the bacon fat until caramelized and golden brown. Remove from heat and set aside.
- Using the same skillet, toss in the spinach and sauté for 1–2 minutes, just until wilted.
- Season with a pinch of salt and pepper, then drain any excess liquid.
- In a large mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until smooth and fully combined.
- Spread the cooked bacon evenly over the bottom of the cooled crust.
- Add the caramelized onions, followed by the sautéed spinach.
- Sprinkle the shredded smoked Gouda and Gruyère over the top.
- Slowly pour the custard mixture over the filling, ensuring it spreads evenly.
- Place the quiche in the oven and bake at 375°F (190°C) for 30–35 minutes, or until the center is just set (a slight jiggle is fine).
- Remove from the oven and let the quiche rest for 10–15 minutes before slicing.
- Sprinkle with fresh parsley or chives for a bright finish.
- Serve warm or at room temperature.
Recipe Video
Camille’s Notes
- • Blind-baking the crust ensures a crisp base that won’t get soggy from the custard.
• Let the quiche rest after baking to allow the custard to set for clean slices.
• Customize the filling! Swap the spinach for kale or add sun-dried tomatoes for extra flavor.
Did you make this recipe?
Tag @camilles_comforting_cuisine on Instagram and hashtag it with
Like this recipe?
Follow camillescomfortingcuisine on Pinterest
